| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
Observed the employee health policy stating that an employee may return to work 5 days after beginning vomitting. The employee would be able to safely return to work 24 hours after the end of symptoms, not 5 days after the beginning of symptoms. Employee health policy will be email to PIC so that all staff can review and sign sheets for correction within 10 days.
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee handle raw chicken, discard gloves, dip hands in sanitizer, and then went to grab new gloves. Employee stopped to wash hands during the inspection.
Work with all staff to wash hands after they are contaminated by raw meat, dirty dishes, bodily fluids, etc.
2-301.14 Wash hands after activities that contaminate them.-P |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
Observed lettuce that was cut around 9 AM and still had not fallen to 45F or less by 2pm(5 hours). Product discarded today.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed lettuce that was still in the cooling process stored on the make line(top and bottom) and stored in the walk in cooler in deep portions, tightly covered, and near the door. Lettuce discarded.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed lettuce being washed over dirty dishes in the 3 comp. sink today. Lettuce moved to the designated prep sink and lettuce rewashed to correct.
3-307.11 Protect food from contamination sources not specifically noted by code. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed a couple of employees with hard to clean rings on that had stones in them.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed a container with no handle stored in the dry rice today.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed dishes stacked wet today. Observed tongs stored in container wet and it was collecting water. Strongly recommend more shelves for airdrying to assist employees.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed the front handwash sink leaking today.
5-205.15 Maintain a plumbing system in good repair. |